Sumac Baked Fish With Saffron Quinoa
A Middle Eastern-inspired dish featuring succulent fish fillets rubbed with aromatic sumac and served over saffron-infused quinoa. Topped with a fresh herb sauce made with basil, cilantro, and mint, this healthy and flavorful meal brings together vibrant spices and fresh ingredients.
Ingredients
- •3 cups quinoa
- •4 cups water
- •2 teaspoons fine sea salt
- •¼ cup olive oil
- •¼ teaspoon ground saffron
- •1 teaspoon ground cardamom
- •2 teaspoons fine sea salt
- •1 teaspoon freshly ground pepper
- •1 teaspoon turmeric
- •¼ cup sumac powder
- •4 fillets fish fillets
- •2 tablespoons olive oil and lime juice mixture
- •¼ cup shelled walnuts
- •1 cup fresh basil
- •1 cup fresh cilantro
- •1 cup fresh mint
- •2 cloves garlic
- •2 tablespoons lime juice
- •½ teaspoon fine sea salt
- •½ teaspoon freshly ground pepper
- •¼ cup olive oil
Cooking Instructions
- 1.
Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
5 min
- 2.
Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
30 min
- 3.
Fluff the cooked quinoa with a fork and reserve until ready to serve.
2 min
- 4.
In a bowl, mix all the ingredients for the sumac rub and set aside.
5 min
- 5.
Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
10 min
- 6.
Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
20 min
- 7.
Meanwhile, mix all the ingredients for the green sauce topping and set aside.
5 min
- 8.
Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.
3 min